INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Lingyu Han,Nuo Dong,Jixin Yang,Bing Hu
The present study investigated the impact of Ca 2+ regulated sodium alginate gelation on buckwheat noodle digestion, as well as its physiological and biochemical effects on rat. An endogenous method was employed for noodle preparation, and the rate of starch hydrolysis was evaluated. Buckwheat noodles prepared using this approach exhibited significantly reduced rates of starch digestion compared to conventional methods. Increased concentrations of sodium alginate and Ca 2+ led to the formation of dense gel networks that promoted weight gain in diabetic rats while simultaneously lowering postprandial blood glucose levels and improving glucose intolerance and abnormal insulin tolerance. Moreover, these gel networks enhanced liver glycogen synthesis by increasing SOD and CAT activities while reducing the levels of ALT and MDA, thereby mitigating morphological damage in the liver. Buckwheat noodles prepared using this endogenous method were found to potentially exhibit hypoglycemic effects and mitigate complications associated with type 2 diabetes.
研究领域:
食品科学
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营养学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2015
·Vol. 80
·期 5
·H1111
·
IF 1.696
Ge Zhang,Zhicun Xu,Yuanyuan Gao,Xianxiao Huang,Yanping Zou,Tiankui Yang
en This link goes to a English section pt This link goes to a English section Germination is considered to be an effective process for improving the nutritional quality and functionality of cereals. In this study, changes of nutritional ingredients, antinutritional components, chemical composition, and antioxidant activities of buckwheat seeds over 72 h of germination were investigated, and the reasons for these changes are discussed. With the prolonged germination time, the contents of crude protein, reducing sugar, total phenolics, total flavonoids, and condensed tannins increased significantly, while the levels of crude fat, phytic acid, and the activity of trypsin inhibitor decreased. Phenolic compounds, such as rutin, vitexin, isovitexin, orientin, isoorientin, chlorogenic acid, trans-3-hydroxycinnamic acid, and p-hydroxybenzoic acid increased significantly during the germination process, which may be due to the activation of phenylalanine ammonialyase. The improvement of flavonoids led to significant enhancement of the antioxidant activities of germinated buckwheat. Germinated buckwheat had better nutritional value and antioxidant activities than ungerminated buckwheat, and it represented an excellent natural source of flavonoids and phenolic compounds, especially rutin and C-glycosylflavones. Therefore, germinated buckwheat could be used as a promising functional food for health promotion. Practical Application en This link goes to a English section pt This link goes to a English section This study revealed the changes of nutritional ingredients and bioactive compounds in buckwheat seeds during germination. The content of phenolic profiles, especially flavonoids, increased significantly during germination, which led to remarkable improvement of antioxidant activities.
研究领域:
食品科学
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植物学
✓ 已验证
DOI
PubMed
高影响因子
Journal of Functional Foods
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2017
·
IF 3.144
Weina Zhang,Yuanyuan Zhu,Qingqing Liu,Jinsong Bao,Qin Liu
The distribution of polyphenol profiles in different fractions of buckwheat seeds is less understood. In this study, polyphenols in the hull, bran and endosperm of eight common buckwheat cultivars were studied. The results showed that the hull had highest total phenolic content, followed by bran. Total proanthocyanidin contents in the hull were similar to those in the bran. Over 40 phenolics were identified by HPLC/MS. Prominent phenolics such as 1- O -Caffeoyl-6- O -rhamnopyranosyl-glycopyranoside, epicatechin-gallate, orientin/isorientin, vitexin/isovitexin, hyperin and rutin in different seed fractions were identified and quantified. The polyphenol profile in the hull was quite different from that of bran and endosperm. Vitexin/isovitexin, hyperin and rutin were major phenolics in hulls with content ranges of 101.65–188.78 mg/100 g, 53.55–274.10 mg/100 g and 62.43–173.57 mg/100 g, respectively. Epicatechin-gallate was the predominant phenol in bran and endosperm with content ranging from 150.44 to 354.67 mg/100 g and from 19.65 to 73.92 mg/100 g, respectively.
研究领域:
食品科学
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植物化学
✓ 已验证
DOI
高影响因子
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
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2014
·Vol. 52
·期 4
·2458-2463
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IF 2.024
Zhou Xiaoli,Hao Tingfeng,Zhou Yiming,Tang Wen,Xiao Ying,Meng Xiaoxiao,Fang Xiang
Relationships of changes between major non-enzymatic antioxidant compounds and antioxidant capacities of tartary buckwheat during germination were evaluated by means of correlation analysis and principal component analysis in this paper. The changes of antioxidant compounds, including vitamin C, vitamin E, flavonoids, carotenoids, and chlorophyll, and antioxidant activities were detected. A good accumulation in the content of vitamin C (0.71 mg/g), total flavonoids (19.53 mg rutin/g), and rutin (11.34 mg/g) was found after 7-day germination, but germination decreased the vitamin E activity. Germination improved the activities of buckwheat extracts to scavenge DPPH, ABTS, and superoxide free radicals by 107, 144, and 88 %, respectively. Furthermore, the correlation and principal component analysis showed that the vitamin C, total flavonoids, and rutin contents were closely related positively with free radicals scavenging properties, indicating that the compounds which play a key role in the elevated antioxidant activities during germination consisted of vitamin C, total flavonoids, and rutin, but not vitamin E and quercetin.
研究领域:
食品科学
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植物生理学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF CEREAL SCIENCE
·
2019
·
IF 2.452
Feier Cheng,Xinhui Ge,Caifeng Gao,Yunlong Li,Min Wang
Epidemiological studies have shown that D-chiro-inositol (DCI) has multiple health effects in humans. Buckwheat , a nutritional staple crop, is a dietary source of DCI. We established a new economic method to accurately detect DCI content in buckwheat samples and investigated the antioxidant effect of DCI. In this study, we analyzed the content and form of DCI in buckwheat with different varieties, growth stages, and milled parts of seeds using pre-column derivatization and high performance liquid chromatography-ultraviolet detection. The total DCI content of ZK-2 and DT-1 was the highest. During buckwheat growth, DCI content was the highest in mature leaves. DCI was mainly in bound form in flowers and grains and mainly in free form in roots and stems. The highest content of DCI was 60–100-mesh in size in buckwheat grains. The results of cell experiments showed that DCI can inhibit the oxidative stress of HepG2 cells induced by palmitic acid (PA). This study will assist in the processing and utilization of buckwheat and provide an important basis for the scientific and effective use of D-chiro-inositol resources to increase the maximization of buckwheat resources.
研究领域:
营养学
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生物化学
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药理学
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农业科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
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2018
·
IF 4.946
Jianling Deng,Rui Liu,Qun Lu,Peiyan Hao,Anqi Xu,Jiuliang Zhang,Jun Tan
The biochemical properties of buckwheat honey, including contents of sugars, proteins, total phenols, methylglyoxal (MGO), minerals and phenolic compounds, were determined in comparison with those of manuka honey. Buckwheat honey has higher contents of sugars, proteins and total phenols but a lower content of MGO than manuka honey. Buckwheat honey contains abundant minerals involved in a number of vital functions of the human body as does manuka honey, and has even higher contents of Fe, Mn and Zn. In buckwheat honey, p-hydroxybenzoic acid, chlorogenic acid and p-coumaric acid are the dominant phenolic compounds. Moreover, the antibacterial and cellular antioxidant activities of buckwheat honey were compared with those of manuka honey. Buckwheat honey exhibits antibacterial activity against Staphylococcus aureus and Pseudomonas aeruginosa, comparable with manuka honey, and the cellular antioxidant activity of buckwheat honey is higher than that of manuka honey. Our results suggest that buckwheat honey has great nutritional and commercial potentials.
研究领域:
食品科学
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生物化学
✓ 已验证
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Jin Du,Yajing Qi,Alkassoumi Hassane Hamadou,Jian-Ya Qian,Bin Xu
The objective of this research was to investigate the influence of starch granule-associated lipids (SGALs) on retrogradation properties of buckwheat and wheat starches. According to the results, the removal of SGALs led to remarkable increase in the retrogradation enthalpy change of all starches and the strength of starch gels, as well as the density and short-range ordered structure of starch aggregates. The strength of starch gel experienced a rise from 3139.39 g to 3718.18 g in Tartary buckwheat, 2924.12 g to 3551.13 g in common buckwheat, and 1887.55 g to 2555.24 g in wheat, respectively. The removal of SGALs contributed to a decrease in the thermal stability of starches and an augmentation of amylose leaching during gelatinization process, which would strengthen the hydrogen bond interaction between starch molecules during cooling process, and promoting the rearrangement of the order structure of starch molecules. In general, these results indicated that the retention of SGALs could limit amylose leaching, then inhibited rearrangement and recrystallization of dissolved starch molecules, and ultimately delayed the short-term and long-term retrogradation process. This work further supplemented theoretical knowledge about SGALs in buckwheat and wheat starches, also provided a new perspective for regulating the physicochemical properties of starches.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Journal of Food Measurement and Characterization
·
2020
·Vol. 15
·期 2
·1475-1486
·
IF 1.648
Zhao Xinchi,Li Chongwei,Jiang Yumeng,Wang Meiting,Wang Binchen,Xiao Lin,Xu Xianbing,Chai Duo,Dong Liang
With aims to better optimize and improve the industrial buckwheat maling process, metabolite analysis was carried out by gas chromatography–mass spectrometry (GC/MS) and high pressure liquid chromatography (HPLC) to investigate the time-dependent metabolic changes during buckwheat malting. Sixty-four metabolites, which covered a broad spectrum of polar (e.g. amino acids, sugars, acids and phenolic compounds) and non-polar (e.g. fatty acid methyl esters, free fatty acids, sterols) buckwheat constituents with low molecular weights, were identified and quantified. Results show that content of polar metabolites, such as sugars and amino acids, increased during malting. Meanwhile, levels of most of non-pollar metabolites, including fatty acid methyl esters, free fatty acids and sterols changed very little or kept constant. The statistical assessment of the metabolic data was derived by principal component analysis (PCA). Results demonstrate that the metabolic changes during the buckwheat malting process can be reflected by time-dependent shifts in the PCA loading scores. The analysis of the loadings further showed that polar metabolites, including sugars, amino acids and some of phenolic acid compounds, were the major contributors of the malting time-driven changes during buckwheat malting. The changing rule of these metabolites was explored nutritionally. Free fatty acids were the superior energy supplier during steeping and initial germination phase compared with sugars in the buckwheat malting process. Buckwheat malt is a potential material for the beer brewing industry.
研究领域:
食品科学
·
植物代谢组学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2020
·
IF 4.192
Zi-Rui Huang,Jia-Cong Deng,Qiu-Yi Li,Ying-Jia Cao,Yi-Chen Lin,Wei-Dong Bai,Bin Liu,Ping-Fan Rao,Li Ni,Xu-Cong Lv
This study aimed to investigate the protective mechanism of common buckwheat (Fagopyrum esculentum Moench.) against nonalcoholic fatty liver disease (NAFLD) associated with dyslipidemia in mice that were fed a high-fat and high-cholesterol diet (HFD). Results showed that oral supplementation of common buckwheat significantly improved physiological indexes and biochemical parameters related to dyslipidemia and NAFLD in mice fed with HFD. Furthermore, the HFD-induced reductions in fecal short-chain fatty acids were reversed by common buckwheat intervention, which also increased the fecal bile acid (BA) abundance compared with HFD-induced hyperlipidemic mice. Liver metabolomics based on ultraperformance liquid chromatography-quadrupole time-of-flight mass spectrometry demonstrated that common buckwheat supplementation made significant regulatory effects on the pentose phosphate pathway, starch and sucrose metabolism, primary BA biosynthesis, and so forth. The results of high-throughput sequencing revealed that common buckwheat supplementation significantly altered the structure of the intestinal microbiota in mice fed with HFD. The correlations between lipid metabolic parameters and intestinal microbial phylotypes were also revealed by the heatmap and network. Additionally, common buckwheat intervention regulated the mRNA expressions of genes responsible for liver lipid metabolism and BA homeostasis, thus promoting BA synthesis and excretion. These findings confirmed that common buckwheat has the outstanding ability of improving lipid metabolism and could be used as a potential functional food for the prevention of NAFLD and hyperlipidemia.
研究领域:
营养学
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代谢组学
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肝脏病学
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食品科学
✓ 已验证
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Wenqing Zhao,Wei Liang,Qian Lin,Jie Zeng,Haiyan Ga,Wenhao Li
The rational construction of gel-tailored foods has received increasing attention, and this work establishes a novel ternary gel system by incorporating konjac glucomannan (KGM) and fatty acids. The results showed that the introduction of palmitic acid and stearic acid weakened the ordered structure of the system. Meanwhile, incorporating KGM enhanced the system's cohesion, which is evident in the increased densification and aggregation behavior within the gel network. Meanwhile, both KGM and fatty acids led to a significant increase in the viscoelasticity of the system. During storage, the crosslinking matrix formed by the two reduced water migration and water loss, slowing down the increase of system hardness (from 784.25 g to 305.22 g) and effectively prolonging the shelf-life of the product while maintaining the color properties of the gel. These results provide ideas for functionalized gel food design and development while enriching the application scope of miscellaneous grain fractions in foodstuffs.
研究领域:
食品科学
·
高分子化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Weijing Wu,Ju Qiu,Libo Wang,Qianglai Tan,Ziyuan Zhuang,Yanling Wang,Lanlan Wu
This study analyzed dipeptidyl peptidase-IV (DPP-IV) inhibitory peptides from Tartary buckwheat ( Fagopyrum tataricum ) protein hydrolysates, known for managing chronic diseases. Simulated gastrointestinal digestion enhanced the inhibitory activity of DPP-IV. Using anion-exchange resin DEAE-52, reverse high-performance liquid chromatography, and LC-MS/MS, eight novel peptides were identified. Among them, the peptides LAGQS (LA5) and LREIDDADK (LR9) exhibited the strongest inhibition in both competitive and noncompetitive modes. Molecular docking revealed electrostatic, hydrogen bond, and hydrophobic interactions for both peptides, with LR9 also engaging in π-cation interactions. Based on the Caco-2 model, the in situ DPP-IV inhibitory effect of LR9 was superior to that of LA5, likely because of LR9's greater stability during hydrolysis. Moreover, LA5 could not be transported through the Caco-2 monolayer, and LR9 demonstrated moderate transportability. These findings highlight Tartary buckwheat protein's potential for application in high-value plant-based products, including functional foods and pharmaceuticals targeting blood glucose regulation using DPP-IV inhibitory peptides.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2016
·
IF 4.052
Yao Huang,Fang Feng,Jie Jiang,Ying Qiao,Tao Wu,Josef Voglmeir,Zhi-Gang Chen
In this study, an efficient extraction technique using a combination of ultrasound and natural deep eutectic solvents (NADESs) was developed. Some basic physical properties, including viscosity, polarity, and solubility, of thirteen NADESs prepared from natural components were investigated systematically. Results show that the solubility of rutin increased in choline chloride- and glycerol-based NADESs by 660–1577 times compared to water. NADESs with high rutin extractability can be designed by combining NADESs components. A maximum of 9.5 mg/g rutin was extracted from tartary buckwheat hull with extraction efficiencies of 95%. NADESs can be recovered and recycled. In addition, the biocompatibility and biodegradability of the tested NADESs were also evaluated. The results demonstrated that these NADESs were excellent solvents with extremely low toxicities and favorable biodegradabilities. Our findings suggest that NADESs can be used as green solvents for the extraction of bioactive ingredients.
研究领域:
植物化学
·
食品科学
·
环境科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）